Mackerel Riyette with Olives and Capers

The savory mackerel riyet with capers and olives will delight fish lovers. A wonderful snack even on a slice of grain bread for breakfast, even in tartlets on a festive buffet table.

Ingredients

• mackerel 1 pc
• 1 head garlic
• olives 5-7 pcs
• capers 1 tbsp
• olive oil 3 tablespoons
• lemon juice 1 tbsp
• salt
• pepper
• butter or curd cheese optional

Directions

1. Gut mackerel, wash well and dry. Season with salt, pepper, drizzle with lemon juice and olive oil. Wash the head of garlic, remove the top husk and cut off the top a little. Drizzle olive oil over the slices.
2. Wrap fish and garlic in foil and bake in an oven preheated to 200 degrees for 25-35 minutes. Turn off the oven and leave to cool.
3. Prepare olives and capers. Strain them from the brine and chop finely.
4. Disassemble the mackerel into small pieces by removing the skin and choosing the bones. Peel the baked garlic cloves and mash with a fork. Combine everything in a bowl and mix. If there is not enough salt or pepper, then add to taste. Add 2-3 tablespoons of softened butter and mix gently. Mackerel is a rather fatty fish, so decide for yourself about the oil. Instead of butter, you can add curd cream cheese such as President or Hochland. Fold the riyet into a jar and refrigerate. In a day, if you do not eat it earlier, the riyet will become tastier and richer. Bon Appetit!